- In a cold pan, place diced pancetta and turn heat on low to render until crisp, stirring on occasion for even browning. Strain and reserve rendered fat.

- In the same pan with the pancetta, add garlic and shallots and saute until translucent. At this time mix canola oil and rendered fat together. it should yield about a full cup to a cup and a quarter of oil for the vinaigrette.

- Add sherry vinegar to pan and reduce by half. Then add honey and cook for another 5 minutes.

- At this point, take pan off heat and slowly drizzle oil in to form a loose vinaigrette. Season with salt and pepper. Keep warm.

For the dish

- 1 head belgian endive, split

- 2 Tbsp Pomegranate seeds

- 1-2 oz of shaved Pleasant Ridge Reserve

- 3 Tbsp pancetta-honey vinaigrette

- Oil the cut side of endive, and season with salt and pepper. Grill on cut side until charred and place on plate.

- Drizzle the vinaigrette on the endive and top with cheese and pomegranate.